Focaccia 佛卡夏

Add bread flour, yeast, and honey into a large bowl. Gradually add warm water, mixing well each time.
將高筋麵粉、酵母和蜜糖放到大碗中，分幾次加暖水拌勻。

Add one tablespoon of extra virgin olive oil and salt, and mix well.
加入一湯匙初榨橄欖油和鹽拌勻。

Cover the bowl with plastic wrap and let it sit for 30 minutes.
用保鮮紙包好碗，放置30分鐘。

Fold the dough 6 times with a silicone spatula, then let it sit for 1 hour.
用矽膠抺刀摺疊麵團6次，放置1小時。

With wet hands, stretch and fold the dough 10 times, then fold it over itself 3 times.
手沾水，拉申並摺疊麵團10次，再對摺麵團3次。

Spread 2 tablespoons of olive oil evenly in a baking tray. Transfer the dough to the tray, fold it twice, and use your hands to coat it with the oil.
烤盆放兩湯匙橄欖油，塗勻；將麵團轉移到烤盆，摺疊兩次，用手把油塗上麵團。
I used a 23 cm square baking tray, measured on the inside.
我用咗一個內部尺寸23厘米正方形嘅烤盤。

Cover with plastic wrap and let it sit for 35 minutes. Meanwhile, preheat the oven to 230°C, thinly slice the garlic, and remove the rosemary leaves from the stems.
用保鮮紙包好，放置35分鐘；期間預熱焗爐至230°C，將蒜頭切成薄片，並摘出迷迭香葉。

Oil your hands, then press your fingers into the dough, pushing slightly forward, repeating until the entire dough is covered with finger holes.
手塗油，用手指插入麵團，稍稍向前推，重覆直至整個麵團佈滿手指孔。

Coat the sliced garlic and rosemary leaves with 2 teaspoons of olive oil, then spread them over the dough and press them lightly into the surface. Drizzle with half a tablespoon of olive oil and sprinkle with salt. Place in the oven, spray water into the oven with a sprayer, and bake at 230°C for 20 minutes.
將蒜片同迷迭香葉用兩茶匙橄欖油拌勻，鋪喺麵團上面，再輕輕按入麵團表面。淋上半湯匙橄欖油同灑上鹽。放入焗爐，用噴霧器向焗爐內噴水，以230°C焗20分鐘。

Remove from the oven and transfer the bread to a rack. Let it cool for 15 minutes before slicing and serving.
出爐後將麵包移到架上，放涼15分鐘後切開享用。

Let the focaccia cool completely before storing it. Wrapping it while it is still warm will trap condensation and make the surface wet.
佛卡夏要完全放涼後先保存。如果未放涼就包好，水氣會困喺包裝入面，令表面變濕。

For short-term storage, keep the focaccia in an airtight container at room temperature for up to 2 days.
短期保存可以將佛卡夏放入密封容器，室溫保存最多2日。

For longer storage, cut the focaccia into individual portions and wrap each piece tightly. Place the wrapped pieces in a freezer bag or airtight container, remove as much air as possible, and put them in the freezer. For the best texture, eat within 1 month.
如要長期保存，將佛卡夏切成每次食用嘅份量，逐件包實，再放入密實袋或者密封容器，盡量排走空氣，然後放入冰格。為保持最佳口感，建議1個月內食用。
These storage directions apply to garlic, rosemary and salt focaccia. If it is filled with meat, egg, soft cheese or other perishable ingredients, refrigerate or freeze it within 2 hours.
以上保存方法適用於蒜片、迷迭香同鹽佛卡夏。如果加入肉類、蛋、軟芝士或者其他容易變壞嘅餡料，應該喺2小時內放入雪櫃或者冰格保存。

For focaccia stored at room temperature, preheat the oven to 220°C and bake for 4 minutes before serving.
室溫保存嘅佛卡夏，翌日食用前先將焗爐預熱至220°C，再焗4分鐘。

Remove all wrapping and lightly spray the surface with a little water. Place the frozen focaccia on a baking tray and bake at 170°C for 10–15 minutes, depending on its thickness. If the sliced garlic browns too quickly, cover loosely with foil, then remove the foil for the final 2–3 minutes to crisp the surface.
拆走所有包裝，喺表面輕輕噴少量水。將急凍佛卡夏放上烤盤，用170°C焗10–15分鐘，時間視乎厚度而定。如果蒜片太快變焦，可以用錫紙輕輕蓋住，最後2–3分鐘揭走錫紙，令表面回復香脆。